Tacos De Carnitas Recipe

Season and sear

Pat the pork pieces dry. Combine kosher salt, black pepper, dried oregano and ground cumin and rub evenly over the pork. Heat vegetable oil in a large Dutch oven or heavy ovenproof pot over medium-high heat. Working in batches, sear pork cubes until well-browned on all sides, about 6–8 minutes per batch. Transfer seared pieces to a plate.

Deglaze and braise

Reduce heat to medium. Add the quartered onion and smashed garlic to the pot and cook 2–3 minutes until beginning to soften. Pour in orange juice and lime juice, scraping up browned bits from the bottom. Return pork to the pot, add bay leaves and pour in chicken broth (enough to come about halfway up the meat). Bring to a simmer, cover, and transfer to a 300°F (150°C) oven or reduce heat to low on the stovetop. Braise gently until pork is very tender and easily shredded, 2.5–3 hours.

Shred and crisp

Remove the pot from oven or stovetop. Transfer pork to a cutting board and shred with two forks, discarding bay leaves and any large pieces of fat. Skim and reserve some of the braising liquid. To get crispy edges (traditional for carnitas), heat a large skillet over medium-high with 1 tbs oil or spread shredded pork in a shallow roasting pan, drizzle with 1/4 cup braising liquid and roast at 425°F (220°C) for 10–15 minutes, stirring once, until edges are darkened and slightly crisp. Keep warm.

Combine diced tomatoes, diced white onion, minced jalapeño, chopped cilantro, lime juice and kosher salt in a bowl. Stir gently to combine and taste for seasoning. Refrigerate at least 15 minutes to let flavors meld.

Roast tomatillos and chiles on a sheet pan under a broiler or in a hot skillet until charred and softened, turning occasionally, about 6–10 minutes. Let cool slightly. In a blender or food processor combine roasted tomatillos, chiles, garlic, quartered onion, cilantro, lime juice and kosher salt. Blend to a smooth but slightly chunky consistency. Adjust salt and heat to taste. Chill or serve warm.

Warm the oil in a small skillet over medium heat. Add finely chopped onion and cook until translucent, 3–4 minutes. Add minced garlic and ground cumin and cook 30 seconds until fragrant. Add cooked pinto beans and 2–4 tablespoons water (or reserved bean liquid) and gently mash some beans with the back of a spoon to thicken. Simmer 3–5 minutes until heated through. Stir in salt and optional lime juice to brighten. Keep warm.

Warm corn tortillas: heat a dry cast-iron skillet or comal over medium-high heat. Warm tortillas 20–30 seconds per side until pliable and lightly charred. Keep wrapped in a clean towel to stay warm.

Assemble tacos: place a generous 2–3 oz (about 1/4–1/3 cup) portion of shredded carnitas on each tortilla. Top with 1–2 tablespoons pico de gallo, a few slices or a spoonful of avocado, a sprinkle of crumbled queso fresco and a few cilantro leaves. Serve with lime wedges on the side.

Plate the sides: spoon warm pinto beans into a small bowl or alongside the tacos. Serve the tomatillo hot salsa in a small ramekin so guests can add heat to taste.